There have been passing references to various seasonal cheeses. I think they deserve their own thread.
I think it was Souphie or Ptitpois who already mentioned the brie/coulommiers stuffed with walnuts and marscapone cheese. At Laurent Dubois, blvd St. Germain and, newly opened branch, rue St. Antoine near the St. Paul métro.
My personal favorite is the Cabri Ariègois, a chèvre with the appearance and almost liquidy texture of a Vacherin Mont d'Or. Available first at Alléosse in the rue Poncelet, second at a few other shops it Alléosse hasn't taken first dibs. (Laurent Dubois expect to have some soon.) This cheese has its own seasons, late fall being one of them.
One I have ordered but not yet tried is a Mont d'Or à la Truffe, another holiday special. Dubois will have it "some time next week." Alléosse has it now. It looks beautiful, with a truffle design in the middle. Some people warm the Mont d'Or in its own wood package as a fondue. The Alléosse folks do not recommend this for the truffled version as it could reduce the truffle flavor. But it should be served at a warm room temperature so it is very soft.
I am sure there are many other wonderful, seasonal cheeses I don't know about.
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